A Christmas morning french toast bake solves the only real logistical problem of Christmas Day: nobody wants to stand at the stove flipping individual slices while everyone else is already into the presents. You assemble the whole dish the night before, the brioche soaks up a spiced custard overnight, and by the time stockings are done you just slide it into a preheated oven. Fifty-five minutes later, breakfast is ready.
This version uses thick-cut brioche, which has enough fat and structure to absorb the custard without dissolving into mush. The overnight soak is non-negotiable. A quick soak produces wet, eggy bread. A full soak produces a custardy interior that sets into something between a bread pudding and proper French toast. The brown sugar streusel on top bakes into a thin, crackly crust that contrasts with the soft interior below.
The custard is seasoned with cinnamon, a small amount of freshly grated nutmeg, and vanilla. These are not aggressive flavors. The point is breakfast, not dessert. Serve with warm maple syrup and the morning is handled.
Equipment
Instructions
Tap each step to track your progress
- 1
Butter a 9x13 inch baking dish thoroughly, including the sides. Arrange the brioche slices in the dish in overlapping rows, standing them slightly on edge like fallen dominoes. It will look crowded; that is correct.
- 2
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, dark brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined and the sugar is dissolved, about 2 minutes.
- 3
Pour the custard mixture evenly over the arranged brioche, making sure to cover every slice. Press the bread gently with your hands to help it begin absorbing the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight (up to 12 hours).
- 4
The next morning, remove the dish from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats to 350 F (175 C). This takes the chill off and helps the casserole bake evenly.
- 5
Make the streusel: combine the flour, dark brown sugar, cinnamon, and salt in a bowl. Add the cold butter cubes and work them in with your fingertips, pressing and rubbing until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces. Do not overwork it into a paste.
- 6
Remove the plastic wrap from the casserole. Scatter the streusel evenly over the top of the soaked brioche, covering as much surface as possible.
- 7
Bake uncovered at 350 F (175 C) for 50 to 55 minutes, until the top is deeply golden and the center is set. To check doneness, press the center gently with a spoon: it should feel firm with no sloshing liquid underneath. If the top is browning too fast before the center is done, tent loosely with foil for the last 10 minutes.
- 8
Remove from the oven and let rest for 10 minutes before serving. Dust generously with powdered sugar and serve directly from the baking dish with warm maple syrup on the side.
Tips & Tricks
Use day-old brioche
Fresh brioche is too soft and moist to absorb the custard properly. Bread that is one to two days old, or left uncovered on the counter for a few hours before slicing, gives the custard something to grip. If your brioche is very fresh, dry the slices in a 250 F oven for 15 minutes before assembling.
The overnight soak is not optional
A minimum of 8 hours in the refrigerator is what transforms this from wet toast to a properly set custard bake. The bread needs time to fully absorb the liquid all the way to the center. Anything shorter and you will have dry bread with wet patches.
Make the streusel right before baking
Mix the streusel the morning of, not the night before. If you make it in advance, the butter softens and the topping compacts into a paste that will not crisp properly in the oven. Cold butter going into the oven is what creates the crunch.
Check doneness by press, not time
Oven temperatures vary significantly. The center of the casserole should feel firm when pressed with a spoon and show no liquid movement. If in doubt, insert an instant-read thermometer into the center: it should read at least 160 F (71 C).
Let it rest before cutting
Ten minutes out of the oven allows the custard to fully set. Cutting immediately produces sloppy, collapsing portions. The rest also makes it easier to portion cleanly with a large spatula.
Troubleshooting
The center is still liquid after 55 minutes
The casserole was too cold when it went into the oven, or your oven runs cool. Remove the foil tent if you were using one, increase the temperature to 375 F (190 C), and bake for an additional 10 to 15 minutes. Always allow the dish to sit at room temperature for 20 minutes before baking.
The top is burnt but the center is raw
Your oven runs hot, or the rack position is too high. Tent the casserole loosely with foil for the remainder of baking time, and move it to the center rack. Ideal rack position for a deep casserole like this is middle of the oven.
The bread turned to mush
The brioche slices were cut too thin, or the brand you used was particularly soft and low in fat. For a sturdier result, use day-old brioche and cut slices at least 1 inch thick. Slightly stale bread absorbs the custard without collapsing.
The streusel is soggy, not crunchy
The butter in the streusel was too warm and the mixture was worked into a paste rather than crumbs. Start with cold butter straight from the refrigerator and work quickly. Pea-sized chunks of butter in the streusel are what creates the crunchy, crumbly texture after baking.
The casserole is dry and dense
The bread was not soaked long enough. A short soak of 1 to 2 hours leaves the interior of the brioche slices dry. Eight hours minimum, and overnight is ideal. Also check that you pressed the bread down into the custard during assembly.
Variations
Cream Cheese and Berry Filling
Spread 8 oz of softened cream cheese over the brioche slices before pouring the custard. Scatter 1 cup of fresh or frozen cranberries (or blueberries) over the top before adding the streusel. The cream cheese pockets melt into the custard during baking, adding richness and a slight tang that balances the sweet streusel.
Dairy-Free Adaptation
Replace the whole milk with full-fat oat milk and substitute the heavy cream with canned coconut cream. Use a plant-based butter (such as Miyoko's) for the streusel. The coconut cream adds just enough fat to replicate the richness of dairy cream. The result is slightly less custardy but still very good.
Eggnog French Toast Bake
Replace 1 cup of the whole milk with store-bought eggnog (or homemade). Reduce the sugar to 2 tablespoons total and add 1/4 teaspoon of rum extract. The eggnog intensifies the custard flavor and makes this a distinctly Christmas-forward version.
Orange Cardamom
Add 1 tablespoon of finely grated orange zest and 1/2 teaspoon of ground cardamom to the custard mixture. Replace 2 tablespoons of the milk with fresh orange juice. This variation skews more aromatic and works well alongside a cup of black coffee rather than maple syrup.
Serving & Gifting
Serve the bake directly from the dish at the table, scooping portions with a large spatula so each serving gets some of the crispy streusel top. Warm maple syrup is the essential accompaniment. For a Christmas brunch spread, pair it alongside fresh fruit, crispy bacon, and strong coffee. If serving a crowd larger than 10, this recipe doubles easily across two baking dishes baked side by side.
Storage & Freezing
Leftovers keep in the refrigerator, covered tightly, for up to 3 days. Reheat individual portions in the microwave for 90 seconds, or return the entire dish to a 325 F oven for 20 minutes. The casserole can also be frozen after baking: wrap individual portions tightly in cling film and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as above. Do not freeze the assembled, unbaked casserole as the custard separates on thawing.
Common Questions
Can I make this the same morning instead of overnight?
You can, but the result will be noticeably inferior. A minimum 2-hour soak is possible in an emergency, but the brioche interior will not be fully custardy. For Christmas morning, the overnight method is the point: the work is done before you go to bed.
What kind of bread works best for this recipe?
Brioche is the best choice because of its high butter and egg content, which keeps it rich and structured through the soak. Challah is a very close second and works nearly as well. Avoid sandwich bread or baguette: the former goes mushy, the latter stays too dense.
How do I know when the french toast bake is done?
Press the center firmly with the back of a spoon. It should feel set and springy, with no liquid shifting underneath. The top should be deep golden-brown across the entire surface, not just the edges. An instant-read thermometer reading of 160 F in the center confirms doneness.
Can I add fruit to this casserole?
Yes. Scatter 1 to 1.5 cups of fresh or frozen berries, sliced apples, or cranberries over the brioche before pouring the custard. Frozen fruit works well and is convenient in December. Avoid very juicy fruits like peaches or plums, which can make the casserole watery.
Is there a way to make this lighter in calories?
Replace the heavy cream with whole milk (use 2.5 cups milk total), and reduce the streusel butter to 4 tablespoons. The texture will be slightly less rich but still very good. Using a low-fat milk instead of whole milk is not recommended as the custard will not set as firmly.
Can I prep the streusel the night before?
Mix the dry ingredients and store them overnight. Add the cold butter in the morning before baking. Do not combine the butter with the dry streusel ingredients the night before, as the butter will soften and the topping will not crisp properly.
